Ferrous Bisglycinate Chemical Properties

Melting point:

>162°C (dec.)

Boiling point:

150℃ at 101kPa

Density 

1.898 at 20℃

vapor pressure 

0-0Pa at 20-25℃

storage temp. 

Keep in dark place,Inert atmosphere,Room temperature

solubility 

Aqueous Acid (Slightly)

form 

Solid

color 

Pale Brown to Brown

Water Solubility 

Water: 35.71 mg/mL (176.83 mM)

Stability:

Hygroscopic

InChI

InChI=1S/2C2H4NO2.Fe/c2*3-1-2(4)5;/h2*3H,1H2,(H,4,5);/q2*-1;+4/p-2

InChIKey

MECJLZIFMOMXPW-UHFFFAOYSA-L

SMILES

O=C1CN[Fe+2]2(NCC(=O)[O-]2)[O-]1

LogP

-3.47 at 20℃ and pH7

Surface tension

72.87mN/m at 1g/L and 20℃

Safety Information

Toxicity

LD50 orally in rats: 560 mg iron/kg (Jeppsen)

Ferrous Bisglycinate Usage And Synthesis

absorption

Iron amino acid chelates (FeAACs) are potentially helpful iron fortificants for high-phytate foods. Ferrous bisglycinate and ferric trisglycinate have one molecular equivalent of Fe2+ or Fe3+ and 2 or 3 molecular glycine equivalents, respectively. Ferrous bisglycinate and ferric trisglycinate are reportedly effective in treating iron deficiency anemia. Iron from ferrous bisglycinate is better absorbed than is that from ferrous sulfate or maize in the presence of absorption inhibitors in whole-maize meal porridge and appears not to mix with the nonheme-iron pool before its intracellular incorporation into the common intracellular iron pool. The results suggest that once iron from bis-glycinate is located intracellularly, its absorption is regulated in the same manner as iron from ferrous sulfate that labels the intracellular iron pool. Thus, ferrous bisglycinate is probably an effective and safe source of iron and is particularly useful in diets rich in phytates[1].

Uses

Nutraceutical

Uses

Ferrous Bisglycinate is an iron-amio acid chelate. In this the iron is protected from the action of absorption inhibitors by being bound to the amino acid and glycine.
Ferrous bisglycinate is the major amino acid chelate produced commercially, although ferrous trisglycinate and ferric glycinate are also available. A patented ferrous bisglycinate compound, manufactured by Albion Laboratories, Utah, USA, has been used in most published studies. The chelate is reported to be formed by two glycine molecules combining with ferrous iron in a double heterocyclic ring structure. Evidence would suggest that iron is protected from inhibitors by the structure, since iron absorption is one to 3.5 times higher than from ferrous sulfate when added to bread rolls and milk products containing inhibitors such as phytate and calcium. Ferrous bisglycinate is more bioavailable than ferrous trisglycinate.

Uses

Ferrous Bisglycinate is used in the fortification of infant formulations and foods.

Food additive

Amino acid chelates are recommended for milk and beverage products. Ferrous bisglycinate has Generally Recognized as Safe (GRAS) status but is relatively expensive and readily promotes fat oxidation in cereal foods unless an anti-oxidant is added, and causes undesirable color reactions in some foods. Four non controlled efficacy studies with ferrous bisglycinate fortified foods have reported a marked decrease in the prevalence of anemia or iron deficiency anemia in children or adolescents. Three studies made in Brazil reported good efficacy in fortified liquid milk, sweetened bread rolls and a whey based beverage, and a fourth study in Saudi Arabia reported good efficacy in an iron fortified flavored milk drink. Recently, fer- rous bisglycinate fortified bread made from high extraction flour resulted in small but significant increases in both hemoglobin and serum ferritin when fed in a randomized controlled design to South African schoolchildren. A longer feeding period with higher iron concentrations would probably have given more impressive results. The influence of ferrous bisglycinate on stored flour was not investigated in this study. The main disadvantage of ferrous bisglycinate is its high cost. A recent cost analysis showed the cost of ferrous bisglycinate, taking bioavailability into account, to be 7–18 times that of ferrous sulfate.

Food additive

Ferrous bisglycinate is well suited to the fortification of liquid whole milk and other dairy products where the use of ferrous sulfate causes rancidity off-flavours. However, ferrous bisglycinate can also cause rancidity by oxidizing fats in food, which can be a problem in cereal flours and weaning cereals unless an antioxidant is added as well. Furthermore, the bisglycinate is much more expensive than many other iron compounds.

Side effects

Ferrous Bisglycinate is a novel amino acid iron chelate that is more bioavailable and has fewer gastrointestinal (GI) adverse effects than iron salts. Adverse effects such as constipation, diarrhoea, stomach cramps or upset stomach may occur with Ferrous Bisglycinate. However, usually these effects are temporary and can recover on their own. Iron may cause your faeces to become darker; this effect is harmless. In addition, in the event of a severe allergic reaction to the drug, you need to stop taking it immediately and contact your doctor.

Synthesis

600kg water is added in 1500L reactor, 150kg glycine, 1.5kg carbonyl iron dust, and heating is added under agitation. Stir for 20 minutes to 65 DEG C, then add 550kg ferrous sulfate heptahydrates, 37.5kg maltodextrins, 0.3kg silica, 78 DEG C reaction 30 minutes, reaction complete. Reaction solution sieves heat filtering with 100 mesh stainless sheets of steel, and the filtrate is dried with a pressure spray drying tower, obtained To yellowish-brown green powder Ferrous Bisglycinate 490kg.

References

[1] Adelia C Bovell-Benjamin, Lindsay H Allen, Fernando E Viteri. “Iron absorption from ferrous bisglycinate and ferric trisglycinate in whole maize is regulated by iron status123.” American Journal of Clinical Nutrition 71 6 (2000): Pages 1503-1509.

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